The pros and cons of buying electric, gas, dual-fuel, induction, or professional-style ranges and how to make the right choice for your needs

Most of us can put together dinner on a basic four-burner range costing under $400. But if the wow factor is a priority, a $40,000 La Cornue range might be just the ticket. Between these extremes are dozens of options using gas, electricity, even electromagnetic induction, to help cooks turn out a perfect soufflé, white sauce, or roast. If you're ready to replace or upgrade your stove, here's what you need to know.

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Ranges come in three basic styles: freestanding, slide-in, and drop-in. Freestanding ranges have finished sides so they can be placed at the end of a counter or even stand alone. Slide-ins, which lack finished side and back panels, are designed to go between cabinets. Drop-ins are supported by a cabinet, which gives them a more built-in look, but eliminates the bottom drawer.

Choose Your Fuel

The most basic question is whether it will run on gas, electricity, or both (dual fuel). Most cooks prefer gas for its precision, but your choice may depend on what's available where you live.

Electric ranges require a dedicated, high-amp circuit, but running new wire is less expensive and less intrusive than adding a gas line. In areas where natural gas is not available, a propane tank is required, which can be an eyesore unless it's hidden from view.

For gas burners, heat output is measured in British thermal units (Btu), electric burners in watts. Although thermal efficiencies aren't exactly the same, 1,000 watts (one kilowatt) equals about 3,400 Btu. Smooth-top electric ranges typically have four elements in three sizes, ranging from 1,200 watts for the small element to 1,500 to 1,800 watts in the middle and topping out at about 2,500 watts. Gas ranges typically have burners that range from 5,000 Btus each to 15,000 Btu or more for the large burners.

The most basic electric burners are the familiar coils that plug into a socket beneath the cooktop, although today these are found only on the lowest-price models. Smooth-top designs with the heating elements housed beneath a sheet of glass are much easier to keep clean and are increasingly common. Ribbon-style elements, a more recent development for glass-top ranges, come up to full temperature in seconds, much faster than old coil burners.

Many gas ranges now come with sealed burners to prevent spills from seeping below the cooktop, making them more practical than the open burners found on commercial ranges. Gas-on-glass designs also aid cleanup.

The Induction Difference

Whether the range is fueled by gas or electricity, the burners must get hot to transfer heat to a pan or pot. Induction cooking uses electromagnetic energy to heat the steel or iron pan directly, not the cooktop surface itself. Induction burners have the precision and instant response of gas and, because of greater thermal efficiency, a 3,600-watt burner has the equivalent output of 25,000 Btu. Currently, the technology is widely available in separate cooktops, and more and more makers, such as Diva de Provence, GE, and Kenmore (Sears) are now offering it in freestanding ranges.

Oven Options

While cooks prefer gas cooktops, bakers often prefer electric ovens. A dual-fuel range offers the versatility of both, but it can cost hundreds of dollars more than a single-fuel range. Convection ovens use a fan to circulate air, which helps keep temperatures even while reducing baking times. In addition to an upper and lower heating element, some makers add a third electric element at the rear of the oven with a fan for more flexibility in baking and roasting. GE has taken the technology one step further with its Advantium ovens, which combine the radiant heat produced by halogen bulbs with microwaves to shorten cooking time. GE says four baked potatoes will cook in ten minutes rather than the 82 minutes they would require in a conventional oven.

Bells and Whistles

As range size increases (the average is 30 inches wide, but they can go up to 48 and more for pro-style ranges), so do the options. High-end lines such as Thermador, Viking, Wolf, and GE Monogram offer robust construction, stainless steel exteriors, and options like double ovens and warming drawers. Cooktops can feature special wok burners and griddles.